Description
This hearty chicken and vegetable soup with pasta is perfect for warming up on cold winter days, using up leftover vegetables and pasta from your pantry.
Ingredients
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- 2 tbsp olive oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 4 fat cloves garlic, minced
- 1 sprig fresh thyme
- 4 cups (960 ml) stock or broth (chicken, veggie, garlic, or beef)
- 1 (14 1/2 oz / 410 g) can fire roasted, diced tomatoes
- 1 cup (240 ml) pasta of choice
- Salt and pepper, to taste
- Optional: 1 bunch kale, chopped
- Optional: Cooked chicken, shredded
Instructions
- Heat 2 tbsp of olive oil in a Dutch oven over medium-high heat.
- Add the chopped onion, carrots, minced garlic, and sprig of thyme. Season with a pinch of salt and pepper.
- Sauté the vegetables for about 5 minutes, or until they begin to soften.
- Add the stock or broth and the can of fire roasted, diced tomatoes. Bring the mixture to a boil.
- Once boiling, add the pasta and reduce the heat to a simmer. Cook for 10-12 minutes, or until the pasta is al dente.
- If using, add the chopped kale and shredded chicken. Cook for an additional 5 minutes, or until the kale is wilted and the chicken is heated through.
- Adjust seasoning with salt and pepper to taste before serving.
Notes
- Feel free to use any vegetables you have on hand, such as celery or bell peppers.
- You can substitute kale with spinach or Swiss chard.
- This soup is great for using up leftover cooked chicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6
- Sodium: 600
- Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 12
- Cholesterol: 20